【Day 39】Learning to cook from my comments ft @TaizoZaki

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[junpeizaki]

How to make Milo Covered Icecream 🍨🍫
Plz explain one step at a time 😭

[sudhanshutewari]

Who want to be in junpei's videos
👇

[pkgwgym]

Junpei’s spice lvl: 1
Taizo’s spice lvl: 10

[גבעפן]

You could make it spicier got me dying 😂
(I didn't feel there where enough laughing emoji) 😂😂🤣🤣🤣🤣😂🤣🤣🤣🤣🤣😂

[RepublicOfTalayoak]

When Junpei tasted it: 🥵🥵🔥🌶️🥵
When Taizo tasted it: 😋 You Could Make It Spicier!

[AanyaThereseDagongdong]

How to make Milo covered ice cream.
1. Get a cup
2. Buy Ice cream
3. Buy Milo
4. Put ice cream in cup
5. Put some Milo


Hope it's good.❤

[Rubixcube]

"Get a girlfriend"
"Kiss Taizo" 💀💀

[louisedugmore]

ANYWAYS HERE IS A BROWNIE RECIPE
Ingredients
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
Method
STEP 1
Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

STEP 2
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

STEP 3
Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

STEP 4
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

STEP 5
Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

STEP 6
Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

STEP 7
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

STEP 8
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

STEP 9
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

STEP 10
Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

STEP 11
Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

STEP 12
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

STEP 13
Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

STEP 14
Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

STEP 15
They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

[RedIOfficialStar]

The second reply made bro summon the bfdi community, lol

[ANTI_UTTP_TREE]

X: HEY DONT DO THAT TO MY FREND!
*revives 4*
4: *Loudest screech*

[geetakarpe]

People who want to be in Junpei's video
👇

[Crono-ui]

Sure, here's a step-by-step guide to making Milo-covered ice cream:

Ingredients:
Ice cream of your choice (vanilla or chocolate works well)
Milo powder
Optional toppings (chocolate chips, crushed nuts, etc.)
Prepare the Milo Coating:
Pour some Milo powder into a shallow dish or plate.
Scoop the Ice Cream:
Use an ice cream scoop to create individual balls or scoops of ice cream.
Coat the Ice Cream:
Roll each scoop of ice cream in the Milo powder until it's evenly covered. You can gently press the Milo onto the ice cream to ensure it sticks well.
Optional: Add Toppings:
If desired, roll the Milo-covered ice cream in additional toppings like chocolate chips or crushed nuts for extra flavor and texture.
Serve and Enjoy:
Serve the Milo-covered ice cream immediately for a delicious treat. Enjoy!
Optional: Freeze Before Serving:
If you prefer a firmer texture, you can place the Milo-covered ice cream scoops back in the freezer for a short while before serving.
That's it! Enjoy your homemade Milo-covered ice cream.

[FredJones-ltgn]

Bro ate and left no crumbs 😍😍 loved the vid 🥰🥰🥰

[Kaito_Offi]

Here’s a delicious Chicken Biryani recipe for you to try:

Ingredients:
For the Chicken Marinade:
½ kilogram chicken (skinless, bone-in or boneless, large pieces)
3 tablespoons plain yogurt (curd or dahi)
1 ¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
¾ teaspoon salt (adjust to taste)
¼ teaspoon turmeric
1 teaspoon red chili powder (or paprika, use less spicy variety)
1 tablespoon garam masala (or biryani masala)
1 tablespoon lemon juice (optional)
For the Rice:
2 cups basmati rice (aged rice only)
3 cups water (more if needed)
¾ teaspoon salt (to stir in water)
For Cooking:
2 tablespoons ghee (or oil)
1 large onion (sliced thinly)
½ cup mint leaves (chopped fine, about 15 leaves)
1 green chili (slit or chopped)
¼ cup plain yogurt (Indian curd)
½ teaspoon red chili powder (optional, for heat)
1 teaspoon garam masala (or biryani masala)
2 tablespoons fried onions (optional)
1 pinch saffron (optional, soaked in 2 tablespoons hot milk)
Whole Spices:
1 bay leaf (tej patta)
4 green cardamoms (choti elaichi)
6 cloves (lavang)
1 inch cinnamon (dalchini)
1 star anise (chakri phool)
¾ teaspoon shahi jeera (caraway seeds, substitute with cumin)
1 strand mace (javitri, omit if you don’t like)
Instructions:
Marinate the Chicken:
Mix all the ingredients for the marinade in a bowl.
Add the chicken pieces and coat them well.
Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Rice:
Rinse the basmati rice thoroughly until the water runs clear.
Soak the rice in water for 30 minutes, then drain.
Cook the Chicken:
Heat ghee or oil in a large pot.
Add the whole spices and sauté until they release their aroma.
Add the sliced onions and cook until golden brown.
Add the marinated chicken and cook until the chicken is no longer pink.
Add the chopped mint leaves, green chili, yogurt, red chili powder, and garam masala. Cook for a few more minutes.
Layer the Biryani:
In a separate pot, bring water to a boil and add salt.
Add the soaked and drained rice to the boiling water and cook until 70% done.
Drain the rice and layer it over the cooked chicken in the pot.
Sprinkle fried onions and saffron milk (if using) over the rice.
Dum Cooking:
Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.
Cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavors are well combined.
Serve:
Gently fluff the biryani with a fork.
Serve hot with raita or salan (gravy).
Enjoy your homemade Chicken Biryani! If you have any questions or need more recipes, feel free to ask!

[HanaAiko-hi]

Junpei is not willing to kiss a hot villager but is willing to kiss Taizo 💀💀💀

[Zenux-BrawlStars]

The voice crack when he said „Waattt“😂

[TheMars]

Bro really got the pepper before four could screach him

[joelmaclon]

Who wants to be in a junpei video
👇(do u remember me junpei?)

[TodorokiShoto]

Your brother is like me 💯 like all my family members would be like Ahh it's spicy and I would be like itcould have been more tho😂

[tahasinamahazabin]

I like the way he said...
Could u make it spicier moree😂😂